For the cold season
Recipe for a fiery and spicy Asian chicken soup
Chicken soup has been a tried and tested home remedy for the flu and colds for generations. Fiery and hot with ginger and chilli, the Asian version gets us in shape during the cold season.
Good old chicken soup. A proven home remedy that has been established for centuries as a remedy for the common cold. The healing properties of the soup were already described in ancient times. But what is behind? Researchers don’t agree on that yet, but have been studying the soup’s effect for years. However, as researchers from the University of Nebraska recently discovered, chicken soup has been shown to have anti-inflammatory properties due to altered white blood cell activity when consumed. However, it is still unclear whether a medical effect in humans can be derived from it.
Either way, hot chicken soup is good for body and soul. It supplies the body with fluid, warms up from the inside and has an expectorant effect. With an Asian touch, it is slightly spicy thanks to the abundance of ginger and chilli. This supports the warming effect and really boosts your circulation and metabolism. In addition, the rising steam of the broth moistens the mucous membranes and loosens the mucus from the respiratory tract.
Power of chilli against stubborn viruses
Fresh peppers contain the substance capsaicin, which makes peppers hot. This activates blood circulation in the mucous membranes, eliminates nasal congestion and warms the body weakened by a cold, because the body reacts to capsaicin by increasing blood circulation. In addition, endorphin, the happiness hormone, is released. Ginger also warms the body from the inside. The essential oils in ginger, called gingerols, are also called “nature’s aspirin” because they have a similar chemical structure to acetylsalicylic acid and also have an anti-inflammatory effect.
Finally, various types of vegetables provide the body with a large amount of vitamins, minerals and trace elements. Chicken meat provides high-quality protein and pasta provides a good portion of carbohydrates – so that the body is optimally supplied, cold viruses have almost no chance.
Asian Spicy Chicken Soup Recipe
- 600 grams of chicken breast fillet
- 150 grams of glass noodles
- 8 tablespoons soy sauce
- 1 large carrot
- 1 red pepper
- 1 bunch spring onions
- 180 grams of snap peas
- 200 grams of shiitake mushrooms (alternative: button mushrooms)
- 250 grams of Chinese cabbage
- 1 thumb-sized piece of ginger
- 3 cloves of garlic
- 2 red peppers
- 2 tablespoons sesame oil, toasted
- 2 liters of chicken broth
- 1 lemongrass stick
- 2 teaspoons of Sambal Oelek
- 5 tablespoons of sunflower oil
- Cracked pepper
- 1 lemongrass stick
- Limes, halved
- Rinse the fillets in cold water, pat them dry and cut them in half lengthwise. Cut into strips and roll in about three tablespoons of soy sauce.
- Soak glass noodles in water according to instructions.
- Peel and slice the carrot. Clean the peppers, deseed them and cut them into small pieces. Clean the spring onions, wash them and cut them into small pieces. Wash and cut the sugar snap peas. Clean the mushrooms, remove the stems and cut the caps into strips.
- Remove the outer leaves of the Chinese cabbage, clean them and cut them into strips.
- Peel the ginger, peel the garlic cloves and chop them finely. Cut the peppers in half, deseed them and cut them into pieces.
- Heat the sesame oil in a large saucepan and briefly sauté the ginger, chilli and garlic. Pour the rest of the soy sauce over the chicken broth. Add lemongrass and sambal oelek and bring to a boil.
- Meanwhile, heat the sunflower oil in a frying pan and brown the previously marinated chicken in two batches for about minutes. Put aside.
- Remove the lemongrass from the broth. Add carrots, bell pepper and mushroom strips and cook for five minutes.
- Then add the Chinese cabbage, spring onions and vermicelli and cook for another two minutes. Finally add the chicken breast and season with salt and pepper.
- Ladle into bowls and serve with half a lime.
Sources:DasErste, PubMed, University of Gießen, BR